How to make black garlic?

Black garlic is created by a careful ageing process, which causes the sugars and amino acids to react, resulting in it’s dark pigment.

It has many health benefits that range from it’s strong antioxidant nature to its potential role in cancer treatment. Recent tests scientists show that chemicals in the bulb can help to reduce fatigue from exercise and even improve physical strength.

It is used in various dishes and also as a probiotic drink or medicine to cure or strengthen immune system.

The taste is deeply intense and reminds me of dried figs with a hint of tamarind or balsamic vinegar. I love to add black garlic to enhance dishes like salads, cheese platter, soups or bowls like this!

The best thing -> this magical black beauty is suuuper easy to create! Check out the recipe below. A small warning, you will have that delicious garlic smell wafting in your kitchen for the entire coking process. So be prepared to have your tummy grumbling. 

RECIPE:

Start out with 6 whole unpealed garlic bulbs. Give them a good rinse and let them dry overnight.  Next, place them in a rice cooker on “keep warm” setting. Let them sit there uninterrupted for 2-3 weeks.

Check the rice cooker occasionally if “keep warm” setting is still on and that it hasn’t switched off.

Store in airtight container and keep up to 3 month.

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